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Where Crunch Meets Clean Label: Sunflower Kernels for the Next Generation of Better-for-You Snacks
Canada’s healthy snacks market is experiencing strong growth. According to Grand View Research, the market generated $3,713.6 million (USD) in 2025 and is projected to reach $7,282.5 million (USD) by 2033, growing at a compound annual growth rate (CAGR) of 8.8% from 2026 to 2033.¹ The research also identifies Canada as the fastest-growing regional market in North America, highlighting significant opportunities for food manufacturers looking to innovate in the category. For food scientists and product developers, this growth presents a complex formulation challenge. Consumers increasingly seek snacks that deliver nutritional value, convenience and recognizable ingredients, without sacraficing the taste,texture and overall eating experience they expect. Success depends on balancing these priorities to create better-for-you products that satisfy both nutritional goals and consumer expectations. Why Texture Matters in Snack Innovation Texture is a powerful influence on how consumers experience food, shaping everything from first impressions to repeat purchases. Puratos’s Taste Tomorrow research found that nearly half of consumers prioritize texture over ingredients when purchasing food, while 68% of millennials say texture directly influences their choices.² Ingredion research further indicates that 70% of global consumers would switch to a different product or brand if they were dissatisfied with its texture.³ For snack food manufacturers, these findings underscore the importance of getting texture right from the outset. Crunch, crispness and contrast can help distinguish a product in a competitive market, while combinations of complementary textures can create a more engaging and premium eating experience. Innova Market Insights’ Global Texture Trends 2026 report highlights the appeal of combining textures such as creamy, crunchy, and soft. Its research also revealed that one in four consumers globally is interested in trying snacks in formats that are new to them.⁴ Together, these insights point to opportunities for food manufacturers to explore fresh ingredient combinations and textural experiences that make better-for-you snacks stand out. Where Sunflower Kernels Fit In U.S.-grown sunflower kernels give food manufacturers a practical way to build that contrast. Their mild flavour and satisfying crunch add dimension to both sweet and savoury product innovations without overpowering other ingredients. They also bring plant-based protein, fibre and healthy fats, along with vitamin E, zinc, folate, iron and magnesium, so the texture upgrade comes with a nutritional one. Available raw, roasted and ready-to-eat, sunflower kernels can be used across a wide range of applications, including: • Better-for-you snack bars • Granola and trail mixes • Crackers and savoury snacks • Bakery products and breakfast cereals • Plant-based snacks and bites Clean Label and Allergen-Friendly by Design Consumers worldwide are increasingly prioritizing clean-label products made with recognizable ingredients and greater transparency. Innova Market Insights reports that more than two in three consumers globally say they are at least somewhat influenced by clean ingredient decks, and that nearly one in three new products now carries some type of clean label claim.⁵ Innova also notes that non-GMO claims are most established in North America.⁵ Sunflower kernels are naturally non-GMO and sustainably grown, which supports the transparency and recognizable-ingredient positioning shoppers respond to. They are also an allergen-friendly alternative to tree nuts, delivering the crunch consumers expect from nuts and seeds. Unlike tree nuts, sunflower kernels are not considered a priority allergen in Canada, making them a versatile option for manufacturers developing new products or reformulating existing ones. Turning Texture Trends into Product Opportunities As Canada's healthy snacks market continues to expand, food manufacturers have an opportunity to differentiate their products through thoughtful ingredient choices and more engaging eating experiences. Texture is an important part of that equation, influencing consumer appeal while creating opportunities to innovate across familiar snack formats. U.S.-grown sunflower kernels bring together satisfying crunch, plant-based nutrition and application versatility, making them a valuable ingredient to consider for the next generation of healthy snacks. From bars and granola to crackers and savoury mixes, they can help product developers create food innovations that balance texture, taste and nutritional value. Explore how U.S.-grown sunflower kernels can add texture, nutrition and versatility to your next snack innovation. Connect with a supplier today > {link to lead to the NSA Kernel suppliers page} References: 1. Grand View Research, Canada Healthy Snacks Market Size & Outlook, 2026–2033. https://www.grandviewresearch.com/horizon/outlook/healthy-snacks-market/canada 2. Puratos, “Why texture is important in food,” February 19, 2025. https://www.puratos.com/blog/why-texture-is-important-in-food 3. Ingredion research, as reported in “New approaches to texture innovation,” Food Business News, May 7, 2026. https://www.foodbusinessnews.net/articles/30275-new-approaches-to-texture-innovation
Inside SIAL Canada 2026: Driving Food Innovation Through Connection and Collaboration
CFIN had the honour of taking a bite out of SIAL Canada 2026 in Montréal 🍎—connecting with partners, members, and industry leaders shaping the future of food innovation across Canada and beyond. Representing CFIN on site were CEO @Dana McCauley and @Julie Daigle , Regional Innovation Director (Quebec), who engaged with the ecosystem throughout the event. Their presence reflected CFIN’s ongoing commitment to strengthening Canada’s food innovation ecosystem and supporting high-potential foodtech ventures. Attendees could also catch Julie as a Foodtech Focus expert at the SIAL Canada Expert Hub, where she connected directly with innovators and shared insights with the community. Dana also took the stage as part of the Dairy Talks program, contributing to a forward-looking discussion on innovation as a driver of market leadership in the Canadian dairy sector. Her session explored the shift from incremental product development toward a broader innovation mindset—highlighting next-generation ingredients, value-added dairy formats, new go-to-market strategies, and the role of Industry 4.0 technologies like AI, robotics, automation, and digital supply chains in strengthening productivity and global competitiveness. A key highlight of the week was CFIN’s involvement in the 7th edition of the Startup Pitch Competition, held on April 30 on the Food & Bev Connect stage. Julie Daigle participated as the President of the Foodtech jury, joining a panel of industry experts evaluating promising entrepreneurs from the Startup Village. Beyond the competition, the Startup Pitch stage served as a strategic platform connecting entrepreneurs with buyers, investors, and key decision-makers across the agri-food ecosystem. A standout moment for the CFIN community was the recognition of Maia Farms, a CFIN member and funding recipient, which earned the Gold Prize in the foodtec h competition 🍄🏆 CFIN’s presence at SIAL Canada underscored the momentum of Canada’s food innovation sector and the value of convening the ecosystem to accelerate ideas from concept to commercialization. 📖 Explore more from SIAL Canada 2026 R elive the stories, innovations, and key moments captured throughout the show in the official SIAL Canada Daily: SIAL Canada Daily – 2026 Edition (Photos Courtesy of SIAL)
Five Years of CFIN: A Letter to the Network
Thirty years ago, I worked as a chef in the kitchen of one of Canada’s top restaurants standing should er to shoulder with people who ca red about the sensory experience of food above all else . Our tech stack was al most all analog and , to be honest, we didn’t give our ordering system or the way we did inventory a lot of thought. My career broadened over time , and I ’ ve also held roles where I developed recipes at Canadian Living and wrote about food trends; built innovation strategies and products for national brands, founded a business incubator, and ran a venture creation office at a prestigious Canadian u niversity . Food was always the thread , and technology was always present but in most of the food focused businesses I’ve worked for, it was taken for granted, and creativity and hard work were what drove the businesses forward. While smart people with great ideas are essential to food business success, it’s not enough to be competitive in today’s world. Old ways of running restaurants, innovation labs and food and beverage processi ng businesses can’t compete internationally or absorb the trade shocks that have become commonpla ce in recent history. That’s why I feel l ik e CFIN is the perfect place for me to be today and why we’re adding dozens of new members per week. When CFIN was created in 2021, the mandate was intentionally broad : cata lyze Canadian food innovation with funding , build community, connect an ecosystem that had been operating in silos for decades. The funding programs took shape quickly. Since 2022, we’ve awar ded $23.3 million to 133 projects across six program s. For every $1 CFIN invested, our members committed $7.65 of their own capital toward innovation. This leverage ratio of nearly 8-to-1 has unlocked over $140 m illion in private sector spending on R&D and capital infrastructure. The other work was harder to define . What do "build community" and "connect an ecosystem" mean in practice for a sector span ning startups, processors, researchers, investors, policymakers, and operators spread across this vast country ? Th at question didn't have a tidy answer. As a result , fostering and serving this network was (and remains ) an exercise in innovation itself : something new to be built , and then tested, adjusted, and iterated upon , ad infinitum . I’m immensely proud of what we’ve built so far . A team of Regional Innovation Directors who've supported more than 2,200 organizations, brokering the introductions that became commercial partnerships, strategic investments, leadership hires, and research collaborations. A digital platform , YODL, connecting Canada's food sector across industry silos and bridging interprovincial barriers . The first comprehensive analysis of Canadian foodtech . A network of 8,500 members from every province, every part of the food value chain, every stage of business . On any given week, our community is discussing topics ranging from precision fermentation bioreactor designs and funding stacks to food packaging labeling regulations and export strategies, all in the same space. Members benefit from purpose-built tools and resources — like our Funding Finder that aggregates food and beverage funding opportunities across the country and a growing library of original sector research and analysis — alongside direct access to our Regional Innovation Directors. Canada has strong regional funders, accelerators, trade associations, and tech transfer offices, each doing necessary work in a defined lane. What this sector didn't have was a place where the conversation s , the tools, and the connections all showed up at once — where the range of problems and the range of capabilities were dense enough that the right solutions could emerge . That's what CFIN has built. That foundation is important because the next five years will be even more dynamic, and often more challenging, than the last five . To keep pace and flourish in an increasingly volatile world, Canada's food sector needs to modernize faster and more strategic ally than ever before . Trade disruption is dramaticall y reshaping supply chains . L abour constraints are compounding a productivity gap that was widening long before tariffs became front-page news. Climate pressures are intensifying. Food 4.0 — a tech-enabled food s ector that's more collaborative, productive, resilient, and competitive — is the framework CFIN is building toward, and the case for it gets more urgent by the quarter. I ’m confident that we’re up to the task . Five years ago, Canada's food innovation ecosystem was fragmented, underleveraged, and often invisible to the investors, operators, policymakers, and media who needed to see it. That's no longer true. The capacity to respond to the challenges ahead is here. Not in any single program or policy, but in the breadth of this network — the founders , processors , researchers , and investo rs who are hungry to innovate and build a better Canadian food sector . My own wide-ranging path through the food sector taught me that no single role ever showed me the full picture. It took working across kitchens, labs, newsrooms, boardrooms, and startups to understand how innovation really moves through this industry — and where it get s stuck. CFIN was built on the same insight. A sector this complex, facing challenges this urgent, needs more than funding or advice or connections in isolation. It needs all of them in the same room. That's what we've spent five years building, and I'm betting the next five will prove its value at a scale none of us can yet imagine. Thank you for being part of it. Dana McCauley, CEO, Canadian Food Innovation Network
How BC is Becoming a National Foodtech Hub
Editor's Note: This article was o riginally published in the Vancouver Tech Journal on March 13, 2026 The province has a diverse food processing industry, world-class research facilities, and a deep bench of tech talent — everything a foodtech ecosystem needs to thrive. Foodtech builds the software, automation, and applied science for how food gets processed, manufactured, packaged, distributed, and sold. The industry behind it is enormous — food and beverage processing alone is Canada's largest manufacturing sub-sector , bigger than automotive, bigger than aerospace. It's a serious market, and in British Columbia, it's growing fast. But if you work in the province's broader tech ecosystem, you might not even know that. Foodtech hasn't traditionally drawn the same attention as sectors like cleantech or enterprise SaaS despite being a comparable market in scale and complexity — and one where demand for new technology is accelerating fast. What BC brings to the table BC's food processing sector is substantial — over 3,200 companies producing roughly $12.6 billion in value-added products annually. And it's being treated as a strategic priority. The province has funded a network of shared food processing hubs, UBC just opened a Food and Beverage Innovation Centre with pilot-scale production labs that processors and startups previously had to leave BC to access, and SFU's BC Centre for Agritech Innovation is partnering directly with SMEs on cost-shared R&D. At the same time, much of what the food industry needs is already being built in BC for other thriving tech sectors. Process automation, energy management, supply chain software, safety and traceability systems, data-driven quality control — these are cleantech and software problems applied to production floors and distribution networks. The talent, research base, and trade infrastructure to support a serious foodtech cluster are all here. A different kind of tech sector Foodtech doesn't work like enterprise SaaS or consumer tech. Processors and manufacturers adopt slowly and carefully, because failure is expensive in ways that go beyond lost revenue — a food safety issue, a botched line integration, a regulatory problem. Sales cycles run in quarters. The investor community that understands food is small and specialized. And the industry's own networks run through trade associations, existing supply relationships, and sector-specific events that sit well outside the broader tech community's orbit. None of this means foodtech is closed off. It means that if you want in — as a founder, investor, developer, or potential partner — you need a way to access the conversations, the deal flow, and the operating knowledge that don't surface through the usual channels. The Canadian Food Innovation Network The Canadian Food Innovation Network is a national not-for-profit, established in 2021 that functions as the operating infrastructure for Canada's foodtech sector. CFIN runs cost-shared funding programs that help companies de-risk R&D and move technology into commercial settings. Since launch , the organization has awarded over $22 million to 122 Canadian foodtech projects, matched by $25 million in industry co-investment. Those funded companies have generated $90 million in economic impact, created over 355 jobs and co-op placements, and attracted more than $82 million in follow-on investment. The network's 8,000-plus members include food processors, technology companies, ingredient suppliers, retailers, researchers, and investors — connected through YODL, CFIN's member platform, and supported by Regional Innovation Directors embedded across the country, who work directly with members to broker introductions, navigate funding, and connect emerging technology with the processors and buyers who need it. CFIN also produces the sector's most detailed intelligence . The Foodtech in Canada 2025 Ecosystem Report mapped investment flows, identified sector strengths, and gave both companies and investors a clearer picture of where the Canadian foodtech market stands. And then there's Foodtech Frontier , CFIN's annual program identifying the country's highest-potential foodtech companies. The inaugural cohort of 35 winners included eight BC companies. For investors, it works as curated, vetted deal flow in a sector where sourcing is otherwise hard. For the companies, it's structured national visibility. Plug into Canada’s foodtech ecosystem If you work in technology or investment and you've been curious about the food sector, then signing up for a free CFIN membership is the best place to start. Members get access to funding programs, sector intelligence, a national innovation community, and regional team members that know the BC landscape specifically.
Other Articles
Flip the Switch on Waste: Turn Your Food Processing Byproducts into Value Streams
Every year, billions of dollars in food production value literally go to waste—discarded in the form of orange peels, bruised apples, spent brewery grains, pork bones, and coffee grounds. According to a 2024 report by Second Harvest , nearly half of all food waste in Canada happens during processing, much of it in the form of byproducts like this. These byproducts aren’t useless, but t hey of ten end up treated that way. Not because they have no value, but because most businesses lack the systems to capture it. Nature doesn’t have waste—every output feeds something else. The same can be true in food manufacturing , where byproducts are not inevitable, but rather a result of lacking the tools or systems to realize their hidden potential. Fortunately, n ew technologies and business models are making it easier than ever to turn what was once discarded into valuable new products. Food manufacturers that treat byproducts as waste are leaving money on the table. The companies cashing in on their waste aren’t waiting for a perfect solution, they’re building their own. Here are four ways to do the same. Forge Circular Economy Partnerships In Halifax, N ova Scotia , a group of businesses have cracked the code on waste-free manufacturing by recycling each other’s byproducts into valuable input s. This miniature circular economy includes Sustane Technologies (a solid waste processor) , Smallfood (a microalgae ingredient developer) , Oberland Agrisciences (an agrifood biotechnology company) , and Sustainable Blue (a land-based aquaculture fishery) . Organic waste, like spent brewery grains , are salvaged by Sustane and incorporated into aquaculture feed developed by Oberland Agriscience. Oberland’s feed also uses unsaleable produce sourced from local supermarkets, and Smallfood’s microalgae — a sustainable source of protein and omega-3 fatty acids that is produced using far less land and fresh water than conventional animal protein sources . The feed is used by Sustainable Blue , who in turn send all of the waste from their closed-loop fishery to a methane digester to generate electricity. This is just one example of how creative circular economy partnerships between food producers, processors, and ingredient developers can help unlock value from even the unlikel iest of byproduct s . T ake a page from this model by consider ing how like-minded businesses in your region could h e lp you transform waste into new products, cut costs, and build more sustainable supply chains . Tap into Existing Upcycled Ingredient Market s More businesses are finding innovative ways to turn food byproducts into valuable ingredients, creating new opportunities for manufacturers to reduce waste and generate revenue. That’s exactly what LOOP Mission is doing in Montreal. For nearly a decade, LOOP has transformed rejected supermarket produce into cold-pressed juices and smoothies, rescuing over 20,000 tonnes of food that would have otherwise gone to waste. Now, with the launch of LOOP Synergies —a dedicated upcycled ingredients platform— they’re helping manufacturers monetize byproducts and incorporate sustainable ingredients into their own formulations. Similarly, Nova Scotia-based RFINE Biomass Solutions is creating new value streams for the food industry by upcycling spent coffee grounds at the source. Using in-store drying systems placed in cafés and restaurants, RFINE transforms waste coffee into shelf-stable, nutrient-rich ingredients that can replace cocoa in brownies, cookies, protein bars, and beyond . By processing waste on-site and partnering with ingredient buyers, they’re closing the loop between foodservice operators and manufacturers. Whether you’re looking to reduce waste disposal costs or develop products with sustainability in mind, innovators like LOOP and RFINE offer manufacturers a direct path into the growing market for upcycled ingredients. Investing in Waste Stream Valorization While circular economy partnerships and B2B upcycled ingredient markets can be great for selling byproducts with pre-existing demand, some of the biggest opportunities come from identifying and developing new uses yourself. The dairy industry provides one of the most compelling examples. For decades, whey -laden cheesemaking wastewater was nothing more than an expensive —and environmentally destructive— disposal problem for processors. But, when isolated , whey is an exce ptional source of protein and other essential nutrients. Once dairy processors invested in and developed new filtration, drying, and fractionation technologies, whey transformed from waste into a high-value ingredient for sports nutrition, infant formula, and functional foods. By 2030, the Canadian whey protein market is projected to hit $1 billion USD —a stunning reversal for an ingredient that was long considered a valueless byproduct. But investing in new processes is only half the battle—the other half is defining the value proposition and finding the right buyers. Whether it’s extracting fibers, proteins, or bioactives from food byproducts, your biggest waste stream valorization wins will come from understanding market gaps, branding the ingredient effectively, and positioning it as a premium ingredient—one that you control and profit from directly. Closing the Loop Back to the Land Not all food waste can be upcycled into new products. Some byproducts are too perishable, contaminated, or lacking a clear market—at least for now. Circular economy partnerships and byproduct valorization take time to develop, and in the meantime, food manufacturers are still left with large volumes of organic waste. But even here, waste is still an untapped resource. Investing in industrial food waste recycling and composting systems, like those developed by Food Cycle Science , allows manufacturers, restaurants, and even municipalities to reduce organic waste volume by up to 90% and bring the food cycle full circle . These units convert food scraps into a dry, odorless, nutrient-rich soil amendment, which can then be sold to farms, landscaping companies, or garden cent re s to return nutrients a n d organic matter back to the soil. Lower waste disposal costs, an added revenue stream, and stronger sustainability performance— it’s a rare win-win-win. From Waste to Revenue : Where to Start Shifting from seeing byproducts as waste to treating them as valuable resources requires both a mindset change and a strategic approach . The best place to start is by conducting a comprehensive waste stream audit . This allows you to identify and quantify your highest-volume and highest-potential byproducts. From there, you can explore which of the se strategies aligns best with your operational realities and regional opportunities. Waste is still too often seen as an unavoidable cost of doing business. But when you break it down, every discarded byproduct represents lost value and untapped potential. The food companies leading the way are finding ways to make waste streams work for them . By seeing waste for what it often really is—a misallocated resour ce, not a valueless byproduct—you too can start fill ing your pockets instead of our landfills .
Friday Food Innovation Round-Up – April 4, 2025
U.S. tariffs continue to dominate the headlines, and we want to know how the uncertainty is affecting Canada's food sector . Before getting into this week's r oundup, w e hope you'll take a moment to respond to our one- question poll about the biggest tariff-related challenge your food business is contending with. With that, let's dig in ! H ighlights from this edition include: 💡 Canada announces its first large-scale bioinnovation centre 🛠️ A job opening in ice cream innovation—say no more! 🧠 Lessons for innovators from a new book on the science of exploration 💡 Food Innovation News Establishing Canada’s first large-scale bioinnovation centre – Government of Canada Canada’s first large-scale bioinnovation hub is launching in Nova Scotia, with $5 million in federal funding to support precision fermentation, functional food development, and green biomanufacturing. The Neptune BioInnovation Centre will give businesses access to contract manufacturing and scale-up capacity —making it easier to commercialize sustainable ingredients and products without leaving the country. How tariffs are impacting Canadian food companies (and what they’re doing about i t) – The Spoon In this conversation with foodtech expert Michael Wolf, CFIN CEO Dana McCauley outlines how escalating U.S. tariffs are reshaping the landscape for Canadian food manufacturers. Dana explains how companies are being pushed to localize supply chains, embrace Canadian-made technologies, and diversify export strategies—urgent shifts made even more critical by regulatory uncertainty and a volatile trade environment. Protein Industries Canada launches $3M program for plant-based industry – Canadian Grocer In response to growing trade tensions with the U.S., Protein Industries Canada has launched a $3 million program to help plant-based food companies reformulate and scale products using Canadian-grown ingredients. The initiative offers up to 75% cost reimbursement and aims to strengthen Canada’s domestic food supply chain—supporting processors through both innovation and investment in Canadian crops like peas, soy, and fava beans. 📅 Upcoming Events Restaurants Canada: RC Show 2025 April 7-9, Toronto Canada’s leading hospitality and foodservice trade even t is hap p ening in Toronto next week! If you’re attending, be sure stop by Innovation Alley to chat with us and connect with some of Canada's most exciting foodtech startups. CFIN’s Regional Innovation Director for Ontario, Marsha Druker, will also be moderating a panel discussion on Monday, April 7 from 2:15-3:00 PM . It will cover strategies for restaurants, caterers, and hospitality leaders seeking to embrace the latest foodtech advancements and future-proof their businesses. Don’t miss it! CFIN Webinar: Unlocking Quebec’s Food Market: Key Consumer Insights for Innovation Thursday, April 17 , 1:00 PM EST In CFIN’s next Unpuzzling webinar session, you’ll hear from experts in Quebec’s food branding and marketing landscape as they break down what makes Quebec consumers different—and why this matters when it comes to launching successful products and brands in Canada's second-largest market. Discover all the F&B industry events on the horizon over on CFIN’s Events Page ! 🛠️ Job Openings Here’s a few cool food innovation jobs t hat popped up recently : Innovation and Product Development Specialist - Ice Cream – Agropur – Edmonton, AB Engineering Director – New School Foods – Toronto, ON Formulations Technician – Dispersa – Laval, QC R&D Manager, Product Innovation – Enhanced Medical Nutrition – Toronto, ON (Hybrid) Have an open position you’re looking to fill ? Be sure to post it on the Food Innovator Career Hub ! 🌟 Highlights from YODL Catch up on some of this week’s top YODL highlights … How YODL Is Transforming the Sales Process for Food Distributors: Fueling Business Growth Through Connection Sourcing Canadian Flavour Extracts 🧠 Brain Food If you’re hungry for some additional food for thought , here 's a few things we've been enjo y ing lately : 📰 ️ The Impact of Survivorship Bias on Innovation Policy – Ca n Innovate In this sharp piece, Kyle Briggs makes the case that Canada’s innovation policies are falling short because we’re only learning from the winners. He argues that by ignoring failed startups and underused programs, policymakers and ecosystem builders are reinforcing blind spots— when what Canada really needs is a willingness to study failure and use those lessons to design more thoughtful and impactful innovation policy. 📕 ️ The Explorer's Gene – by Alex Hutchinson The Explorer’s Gene is a deep dive into the science and psychology behind exploration—and why i t’s fundamental to human progress. For innovators and entrepreneurs, science journalist Alex Hutchinson flips the script on risk and uncertainty, showing how venturing into the unknown fuels creativity, adaptability, and long-term growth. Drawing on science, history, and personal stories, he makes a compelling case for choosing the uncharted path. Do you h ave something worth including in our next Friday Food Innovation Roundup ? R eply to this post to let us know about your news, even ts, or job openings ! Thanks for reading!
In 30: Atlantic Canada’s Food Ecosystem
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to the best content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at food and beverage innovation and resources in Atlantic Canada. The Overview CFIN - Seven Atlantic Food Businesses Receive Funding to Green their Operations In 2024, CFIN and the Atlantic Canada Opportunities Agency.( ACOA) provided $130k in funding to seven companies to help Atlantic Canada’s food business ecosystem create new regional economic opportunities while simultaneously working to advance Canada’s broader sustainability goals. Government of Canada - Establishing Canada’s first large-scale bioinnovation centre A one-of-a-kind facility in Canada, Dartmouth ’s Neptune BioInnovation Centre (NBC) will provide shared industrial space, contract manufacturing, spray drying, and precision fermentation up to 100,000L, enabling companies to scale locally instead of leaving Canada. Government of Newfoundland and Labrador – Our Food. Our Future The Department of Fisheries and Land Resources, Agriculture Production and Research Division, Agriculture and Agri-Food Canada and Memorial University – Grenfell Campus are conducting agriculture and food related research in Newfoundland and Labrador. Government of Nova Scotia - Food and beverage strategy: engagement The Government of Nova Scotia is developing a food and beverage strategy that will help improve access to and increase the production of healthy, local food. YODL - From biowaste to sustainable packaging Atlantic Canada’s seafood industry is challenged with how to deal with processing by-products and waste more sustainably. YODL - Maritimes brewers, this one is for you! Agriculture and Agri-Food Canada has announced a projec t led by Dr. Aaron Mills, r esearch s cientist at AAFC, that aims to grow malt barley varieties suitable for the Maritimes. YODL - Creating a Greener Future for Atlantic Canada’s Food Sector Drawing on his decades of experience as both a food entrepreneur and advisor, Tyson MacInnis , Regional Innovation Director for Atlantic Canada is helping local food businesses convert their environmental aspirations into actionable —and profitable— change. Resources NRC Marine Research Station The Marine Research Station in Ketch Harbour, NS has experts in algal biology, marine biology, aquaculture, analytical chemistry, and applied nutrition. The algal research facility provides resources and expertise for the cultivation of seaweeds and microalgae to produce bioactives and other compounds. RPC Science & Engineering With locations in Fredericton and Moncton, NB , RPC offers research and development and technical services to clients in New Brunswick and in 30 countries around the world. Canada's Smartest Kitchen Canada’s Smartest Kitchen at Holland College in Charlottetown, PE is a food product development centre specializing in moving projects from concept to commercialization. It is also the research division of the Culinary Institute of Canada and an NSERC Technology Access Centre. Centre for Aquaculture and Seafood Development The Centre for Aquaculture and Seafood Development in St. John’s, NL offers t echnical services in seafood processing, aquaculture, and marine bioprocessing, in the areas of applied research, product and process development, advisory services, and training. BioFoodTech Charlottetown, PE’s BioFoodTech provides professional technical services to food and bioprocessing companies. Emergence Emergence is a bioscience incubator that accelerates the growth of Atlantic Canadian startups and early-stage companies moving from ideation to commercialization. The Verschuren Centre The Verschuren Centre in Sydney, NS is an independent, not-for-profit clean technology development and deployment facility offering a collaborative space that allows clients to advance technology cost-effectively, while having the support required on the path to commercialization. Companies you Should Know Chinova B ioworks The Fredericton , NB - based foodtech company uses upcycled white button mushroom stems to create a natural clean label preservative that is vegan, kosher, halal, and allergen-free . CleanBands Charlottetown, PE-based CleanBands is building handwashing compliance systems that help food workers ensure they are following handwashing policies. Copol International North Sydney, NS-based Copol International Ltd. manufactures cast polypropylene film for the flexible packaging industry, mostly for food packaging and often for high heat applications such as sterilizing. Milk Moovement Halifax, NS-based Milk Moovement creates supply chain management software for the dairy industry. Saltwinds Coffee Company Ltd. Douglas, NB-based Saltwinds Coffee Company’s aim is to offer a carbon neutral cup of coffee, something the company began by re-inventing coffee roasting itself to turn it into a zero-emission process. Overtime If you’ve got more than 30 minutes, these are for you: YODL - Blockchain and the Food Industry Nestor Gomez, Chief Technology Officer for CFIN, sat down with Dr. Dhirendra Shukla, professor and chair, Dr. J. Herbert Smith/ACOA Technology Management & Entrepreneurship Program at the University of New Brunswick , to discuss blockchain and the food industry. YouTube - International students get a "taste" of Atlantic Canada Students at St. Thomas University in Fredericton, NB try food and beverage made in Atlantic Canad a .
Food Waste Wins: Canada's Rising Circular Food Economy
Every year in Canada, we throw away enough food to feed every person in Finland , Sweden, and Denmark combined. A staggering 21 million tonnes — or $58 billion — of food heads for landfills, all while millions of Canadians struggle to keep up with rising grocery bills . O ur food waste problem is just as troubling from an environmental perspective . According to a report by Second Harvest , t he greenhouse gas emissions of Canada’s avoidable food waste— defined as all food that was at one point edible, including at the time of disposa l—emits the equivalent of 253,223 one-way flights from Toronto to Vancouver. Globally, food waste accounts for between 8-10% of all emissions. The scope of the food waste crisis is head spinning, influencing everything from cost of living to our climate. But we are making progress . As CFIN’s Food tech in Canada: 2025 Ecosystem Report illustrates, Canada is emerging as a global leader in food waste and upcycling innovation. Across the country, dozens of innovative startups are building food waste solutions where it matters most. Expiration Exasperation: When Good Food Goes Bad (For No Good Reason) Born in 1976 as a seemingly helpful guide for consumers, best before dates (BBDs) ha ve instead become a primary culprit behind nearly a quarter of Canada's food waste. Most consumers still take "best before" to be synonymous with "bad after" . Legally speaking, that is true for ret ailers, who cannot sell food past the (often arbitrary) BBD stamped on its package . Mountains of perfectly good food go to waste thanks to this well-intentioned, but deeply flawed system. However, s tartups like Toronto-based Flashfood are helping address BBD -related food waste with solutions that benefit both retailers and consumers . Founded in 2016, the startup created a mobile app that helps consumers find discounted items nearing expiry , purchase them at significant markdowns, and pick up groceries directly from participating stores. In doing so, Flashfood has prevented millions of pounds of food from ending up in landfills . Connecting Donors and Food Rescue Organizations Businesses often find it easier—and cheaper—to compost surplus food or turn it into animal feed rather than donate it. Logistical hurdles , food safety concerns, and legal risks further deter companies from donating perfectly edible food. Calgary startup Knead Technologies tackles these barriers head-on by simplifying the food donation process. Their intuitive digital platform seamlessly connects businesses with food rescue organizations, handling logistics effortlessly, tracking donations in real-time, and efficiently coordinating volunteers. Knead’s platform allows nonprofits to spend more time feeding people and less managing spreadsheets. Metro Food Rescue, for example, now rescues an additional 5,750 pounds of food each month since adopting Knead’s system, significantly reducing food waste, lowering greenhouse gas emissions, and directly supporting communities. New Use Cases for the Outcasts Huge volumes of produce end up discarded in Canada simply because it doesn’t meet stringent visual or size-based grading regulations set by governments and retailers. But upcycling-sa vv y startups like Montreal-based LOOP Mission are finding ways to transform these overlooked outcasts into innovative products. Initially launched with cold-pressed juices from these "imperfect" fruits and vegetables, LOOP has quickly expanded its creative approach into smoothies, wellness shots, probiotic sodas, and more. B y demonstrat ing that produce deemed un saleable by traditional standards still has market value , LOOP has successfully diverted millions of pounds of food from landfill s. Scaling Innovation: The Challenges Hindering Food Waste Solutions When it comes to scaling solutions like these , Canadian innovators face a gauntlet of real-world obstacles. Regulatory frameworks are outdated and fragmented. Private capital is limited, particularly at later stages of growth. And while public funding is widely available, it’s often geared toward early-stage projects, leaving a critical gap when companies need it most. The progress we’re making on tackling food waste through innovative solutions is inspiring, but we need to do more. We must support our innovators with targeted policy reform, greater access to private capital , and collaboration across the value chain to bring new ideas to market. Curious about what’s next? Check out the full Foodtech in Canada 2025 Ecosystem Report to explore how Canadian startups are tackling food waste—and what it’ll take to scale their success.
How YODL Is Transforming the Sales Process for Food Distributors: Fueling Business Growth Through Connection
T he ability to quickly establish p ersona l connections is something of a superpower for food manufacturers and ingredient suppliers , where word-of-mouth marketing and professional networks is still so often the name of the game. Belinda Elysee-Collen , Vice President of the Food Canada Division at Dempsey Corporation, knows this as well as anyone. W ith nearly 30 years of industry experience , including five in her current leadership role at a major interna t ional food ingredients distributor , Belinda counts identifying and building new relationships with food manufacturers as a challenging priority for her sales team . But t his process is changing for the better t hanks to YODL, CFIN’s member - exclusive platform that was created to drive innovation and collaboration in the food sector. Belinda and her team a re leveraging YODL’s potential as a client acquisition channel to quickly build partner ships in a way that was scarcely possible just a few years ago . The Missing Link: Connecting Food Distributors and Manufacturers For ingredient distributors and food manufacturers alike, forming strong partnerships is often a complicated journey. Sales cycles can be long, and , in many instances, partnership development remains offline — initiated at industry trade shows or through professional introductions . With few comprehensive resources or directories available for distributors to connect with manufacturers (and vic e-versa), the process of finding value - and process-aligned businesses ready for a mutually beneficial collaboration is time-consuming, often with limited outcomes. “Connecting with new companies that are ready to engage meaningfully has always been a challenge,” explains Belin da . “We needed a way to reach manufacturers who understood the intricacies of working with ingredient distributors and were prepared to partner in a way that made sense for both parties.” This disconnect between industry players is precisely the sort of gap that YODL was built to fill. By providing a dedicated community where food professionals can find each other and share insights, YODL has given companies like Dempsey a new way to discover reliable leads and collaborate on a deeper level. The discussion board facilitate s chance encounters, and countless opportunities for casual introductions to transform into long-term partnerships . YODL as a Business Development Tool When Belinda and other Dempsey team members first joined YODL, the y quickly discovered its potential as more than just a networking tool . I t became a strategic asset — a direct line to a diverse, rapidly growing community of potential industry partners and customers. “ We’ve begun to recognize YODL as a fantastic resource for our sales team,” says Belin da . “Over the past nine months, we’ve acquired at least eight new leads and converted three of those into customers.” With YODL, b rands now have a space to inquire about very specific operational needs , like a co-packer with allergen-free operation s specializing in small order sizes , or a local distributor of niche ingredients. And they will get answers — both from service providers directly and from industry colleagues facing similar challenges who have recommendations of their own. For Dempsey , engaging on YODL by participat ing in discussions and connecting with businesses actively seeking partnerships ha s established a promising pipeline of qualified leads. A Community-Driven Approach to Connection Belinda identifies the community-building and knowledge-sharing elements of YODL within the food sector as equally im portant to the connections that it facilitates . “One of YODL’s biggest advantages is how it bridges the gap between new and growing food manufacturers and ingredient distributors,” Belinda explains. “CFIN helps these companies gain the knowledge and maturity they need to ask the right questions and become good customers. The result is more productive and efficient partnerships.” This “preparedness” factor has been critical to Dempsey’s success on the platform. By engaging with companies that are equipped to collaborate meaningfully, Dempsey is building efficient, enduring partnerships with clients who understand the complexities of ingredient sourcing and distribution . Looking Ahead: The Future with YODL E ngaging on YODL has become a strategic investment in the future for Dempsey . With its growing user base and ever-expanding library of resources to support and educate new food brands , YODL has invigorated Belinda ’s perspective on business development in the food industry. “CFIN has played a key role in connecting us with innovative, fast-growing food manufacturers who are well-prepared to collaborate,” says Belinda. “We’re excited to see how this platform will continue to evolve and help us build even more productive relationships.” As YODL grows, so too does Dempsey’s confidence in its ability to foster high-value partnerships that fuel ongoing success in the competitive and rapidly changing Canadian food sector .
Friday Food Innovation Round-Up – March 21, 2025
From a new Ontario Genomic s report on the potential of precision fermentation potential to consumer psychology insights for plant-based brands, this week’s F ood I nnovation Round-Up has plenty for you to chew on . H ighlights from this edition include: 💡 Canada’s $18.8B precision fermentation opportunity 💰 Last call for CFIN Innovation Booster funding 🛠️ Help tackle food waste with Second Harvest 🧠 Why “vegan” labels might be hurting plant-based sales Let’s dive in ! 💡 Food Innovation News Food Innovation in Canada Report – Ontario Genomics A new report from Ontario Genomics highlights Canada’s $18.8B opportunity in precision fermentation and cultivated foods, with the potential to create 125,000 jobs. While global leaders like Singapore and the US push ahead with strong national strategies, the report calls for urgent action to secure Canada’s spot in this growing sector. Food companies work with researchers to further innovation in Canada – University of Manitoba Small and medium-sized food manufacturers in Canada are tapping into the Contribution to Organization ( CtO ) Agreement, a funding program from the University of Manitoba and NRC-IRAP that offers up to $5,000 for research support. This initiative helps SMEs access scientific expertise and state-of-the-art facilities to develop new food products. Recent projects include a sweet lupin bean -based ice cream at Winnipeg’s Bridge Drive Inn, developed with Lupin Platform Inc., and ingredient testing for Prairie Flour Mills Ltd. to improve baking performance. 2024 FoodTech 500 Unveiled: The Leading AgriFoodTech Innovators – iGrow News Forward Fooding released their 2024 FoodTech 500 rank ing the top 500 agrifoodtech startups, with 8 Canadian CFIN members making the list. The new list signals that the industry is entering " Food t ech Wave 3.0" era, where sustainability, biotech, and circular economies are positioned as the key drivers of future growth. 💰 F unding Opportunities CFIN Innovation Booster & Foodtech Next – Appl y Soon ! The Innovation Booster prov ides Canadian SMEs (under 500 employees and less than $50M in gross revenues) with up to 50% of project costs (ranging from $20,000 to $200,000) to overcome technical hurdles and accelerate commercialization. Applications close on March 25, 2025 FoodTech Next o ffers early-stage Canadian technology firms up to 50% of project costs, up to a maximum of $250,000, to pilot and demonstrate innovations in operational environments, aiming to validate solutions and their return on investment for the food sector. Expression of Interest d eadline is April 7, 2025 Discover more F&B funding opportunities through CFIN’s Funding Finder ! 🛠️ Job Openings Here’s a couple of cool food innovation jobs t hat popped up recently : Cleantech Advisor – MaRS Discovery District – Quebec (Remote ) Food Service Account Manager – Second Harvest – Etobicoke, ON (Hybrid) Have an open position you’re looking to fill ? Be sure to post it on the Food Innovator Career Hub ! 🌟 Highlights from YODL Catch up on some of this week’s top YODL highlights … Navigating U.S. Tariffs: Resource Guide for Canadian Food Businesses Beyond the Trade War - Building a Stronger Food Future for Canada Empowering Women in the Food Industry 🧠 Brain Food If you’re hungry for some additional food for thought , here 's a few things we've been enjo y ing lately : 📰 ️ The power of language: Rethinking food labels to expand our plant-based choices – The Conversation How we describe plant-based foods can impact consumer choices. This piece from The Conversation explores how shifting from terms like vegan or meatless to more appealing, sensory-driven language—think savory or juicy—can boost mainstream interest. With plant-based adoption still lagging, better food labeling could be a low-cost way to make these options more inviting. 📰️ Building the next food system – Solvable Syndicate In this insightful piece, Daniel Skavén Ruben, Founder & Partner of Solvable Syndicate, explores the urgent need to transform our global food system. He delves into how technology and innovation—including advancements in biotech, precision agriculture, and alternative proteins—can drive a more sustainable and resilient food future. Do you h ave something worth including in our next Friday Food Innovation Roundup ? R eply to this post to let us know about your news, even ts, or job openings ! Thanks for reading!
In 30 - Food Apps
Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at food apps, including those for food ordering and delivery, grocery purchases, product reviews, restaurant reservations, nutrition tracking, purchasing deals, meal kit subscription services, food waste reducing, recipes and more. The Overview YODL - The Rise of Food Apps As well as the usual food apps that help people cook dishes, review restaurants, and order groceries, consumers are downloading apps that allow them to purchase discounted products that would otherwise become food waste or recover upcycled items destined for the dump. Businessofapps.com - Food Delivery App Revenue and Usage Statistics (2025) Food delivery has expanded from takeaways to anything and everything, adding billions of dollars in potential revenue capture. YODL - New Pathways to the Pantry – Top Five Takeaways Canadian consumers expect to access food conveniently, efficiently and safely. Thanks to the increase in online ordering, delivery and other cashless transactions they’re finding innovative options to meet their demands. And if one food business isn’t offering those options, they’ll quickly move to one that can. The Canadian Connection Genymoney.ca - 3 Food Waste Apps in Canada (That Save You Money) Canadian food apps that save consumers money while reducing food waste. Savvynewcanadians.com - The Best Food Delivery Apps and Services in Canada for 2025 Data on the most popular food delivery apps in Canada . YODL - 50 Canadian FoodTech Resources – Caddle Through its app, Caddle garners consumer data and insights for consumer packaging goods companies to use during decision making. Vividata – The Top Food Delivery Apps in Canada An estimated 4.8 million Canadian adults (or 16%) have a food delivery app downloaded on their mobile device. Social Media @skipthedishes – (Instagram) Skip the Dishes (part of food delivery marketplace Just Eat Takeaway) is one of the world’s most popular food ordering and delivery services. Th e company has also launched its AI-powered Inflation Cookbook as part of its Skip Express Lane service. . @ Flashfood – (LinkedIn) Toronto-based Flashfood connects shoppers with fresh produce, meat and other groceries at up to 50% off. By partnering with retailers across North America, we offer nutritious staples at affordable prices and reduce the amount of food going to landfills. @myfitnesspal – (Facebook) My Fitness Pal is a nutrition and fitness tracking app available globally. Overtime If you’ve got more than 30 minutes, these are for you:
Empowering Women in the Food Industry
Last week , CFIN hosted an engaging discussion in commemoration of International Women’s Day . Featuring Dana McCauley, CEO of the Canadian Food Innovation Network, and Jo-Ann McArthur, President of Nourish Marketing, the session explored the unique challenges and opportunities for women in the food sector , touching on barriers they’ve faced, lessons learned, and the broader impact of gender inequality in leadership, entrepreneurship, and corporate culture. Here are some of the key takeaways from the discussion. Women Entrepreneurs in the Food Industry Face Unique Barriers For many women, entrepreneurship is about overcoming systemic obstacles as much as it is about building a business. Dana and Jo-Ann discussed how female founders still receive disproportionately less funding than their male counterparts, making it harder to scale food businesses . Many investors still favor male-led companies, making it harder for female founders to scale their businesses. Initiatives like the Government of Canada’s Women Entrepreneurship Strategy (WES) are becoming more commonplace, but a significant funding gap remains . Retailers were also identified as key players in supporting women-owned food brands. Shelf placement, promotional campaigns, and visibility efforts can make a substantial difference in helping women-led businesses succeed in the competitive food sector. Women’s Leadership in the Food Industry: More Progress Needed The discussion highlighted that while there has been progress in women’s leadership, systemic biases persist. There remains a significant gender gap in executive positions, and many leadership roles continue to be dominated by men. Indeed, as Jo-Ann shared, S&P 500 companies had more CEOs named John than women CEOs until 2023 —which puts the gender imbalance in stark perspective. Women in the industry often find themselves having to prove their capabilities repeatedly, while men are more likely to be promoted based on their potential. Both Dana and Jo-Ann emphasized that women should own their expertise and step into leadership roles with confidence, even in spaces where they are underrepresented. They also reflected on how historical gender inequalities—such as restrictions on women’s financial independence—have had a lasting impact on the workplace today. Navigating the Gender Pay Gap and Salary Negotiations One of the most actionable takeaways from the discussion was how women approach salary negotiations . Studies show that women tend to ask for raises and promotions less frequently than men , and when they do, they often request lower amounts. Women are also more likely to be evaluated based on what they have already accomplished , whereas men are often considered for advancement based on what they might achieve in the future . Dana and Jo-Ann emphasized the importance of knowing market salary benchmarks, preparing for negotiations in advance, and confidently articulating one’s value. They also discussed strategies for advocating for fair pay, including negotiating from a position of strength and not undervaluing one’s contributions. Watch the Recording and Learn More For a deeper dive into these insights, you can find the full recording of the webinar on YouTube . Want to continue the discussion? Head to CFIN’s Food Innovator Career Hub (FICH) , where Dana has written more about her biggest lessons from a career in food and the power of mentorship for women pursuing food sector careers . Jo-Ann also expanded on this discussion in a Nourish Food Marketing blog post . Be sure to also keep an eye on our events page for details on upcoming webinar s, as we continue to unpuzzl e the food industry’s biggest challenges and opportunitie s.
#AskLavina - Roundup
In addition to being CFIN’s Regional Innovation Director for BC and Yukon, Lavina Gully is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate. In this series, Lavina answers questions from CFIN members on everything from product development, R&D, manufacturing best practices, and co-packing – just to name a few! Here are the past editions of the series, where Lavina shares her expertise on key topics in food innovation and product development: November 2023 : Sourcing New Supply Partners, the Basics of Applying for Funding, and Labelling Approvals from the CFIA December 2023 : Working with an Out-of-Province Co-Packer, and the Benefits of Food Incubators January 2024 : 3D Food Printing, Xanthan Gum, and Working with a Brand Strategist February 2024 : Career Paths in the Food Industry March 2024 : Advances in Texture Assessment, and Non-Compete Clauses in Employment Offers April 2024 : Entering the Foodservice Market, and Participating in Tradeshows May 2024 : Food & Beverage Trends, and the Difference Between a Spoilage Organism and a Pathogen June 2024: Career and Professional Development July 2024: How Innovation Centres can Help Food Businesses Grow
Member Spotlights - Roundup
This article series explores key industry trends, member achievements, and real-world YODL use cases, providing food sector professionals with valuable insights into emerging innovations, market challenges, and growth opportunities. Meet the CFIN Innovators Revolutionizing Waste and Upcycling Intellectual Property Essentials for Food Innovators Meet 5 Incredible Ingredient Suppliers from Across the Country 5 Canadian Food Companies Embracing Foodtech -Fueled Innovation Food Automation Successes in Canada
Women in Food Series - Roundup
In this roundup of articles from the Women in Food series, Dana McCauley, CEO of the Canadian Food Innovation Network, shares her expertise and experiences to empower women building ambitious careers in the food sector. From practical advice to personal stories, this series highlights the challenges and opportunities women face as they pave the way for innovation and leadership in the food industry. Women in Food Series - My Secret Recipe: What Women Need to Know to Succeed in the Food Business Women in Food Series - The Power of Mentorship: How It Shaped My Career and Why It Matters for Yours
50 Foodtech Innovation Resources - Roundup
Canada has an extensive range of research centres, food incubators, accelerators and la bs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we highlighted an organization that’s supporting food innovation in Canada. To help make it easier to find a resource, here’s a list of all 50 of those organizations by region. BC Alacrity Cleantech BC Food Hub Network BC Beverage Technology Access Centre BC Food & Beverage Association Centre of Seafood Innovation at Vancouver Island University Food and Agricultural Institute, University of the Fraser Valley Good to Grow Innovate BC Investment Agriculture Foundation of BC Prairies Ag-West Bio Enterprise Machine Intelligence and Learning Initiative (EMILI ) Food Processing Development Centre Prairie Research Kitchen Richardson Centre for Food Technology and Research Saskatchewan Food Industry Development Centre Technology Access Centre for Aerospace & Manufacturing (TACAM), Red River College Venturepark Labs Ontario Caddle Canada's Advanced Manufacturing Cluster Canadian Centre for Cyber Security Centre for Natural Products and Medical Cannabis Cultivated B Canada Cyber Science Lab Fanshawe College Centre for Research and Innovation Food and Beverage Innovation Centre at Niagara College Food Innovation & Research Studio (FIRSt), George Brown College GreenCentre Canada Meat Science Lab at the University of Guelph Walker Advanced Manufacturing Innovation Centre Quebec Biopterre INAF Invitro Digestion Platform Kemitek Merinov InBe NomadLab Innofibre Mycélium National Center for Electrochemistry and Environmental Technologies, Shawinigan College Platform Calgary Technology Access Centre in Bio-Innovation at La Cité College TransBIOtech Atlantic Canada Canada’s Smartest Kitchen Centre for Aquaculture and Seafood Development David Sobey Centre BioFoodTech Emergence NRC Marine Research Station Perennia Food and Agriculture Corporation Propel RPC Science & Engineering Verschuren Centre